This crowd-pleasing Bloody Mary batch recipe starts with the toned-down tomato kick of V8, then gets a double smack of heat from zippy horseradish and hot sauce. Regular pickle juice adds a puckery sweet-sour touch, but we really love the extra heat from a jar of spicy pickles (Wickles is our current brand crush). Be sure to let the mix sit for at least a couple hours for the flavors to meld and mingle. Pints of the Bloody Mary mix paired with bottles of vodka make stellar gifts.
Ingredients
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1 quart (32 ounces) vegetable juice, such as V8
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3 tablespoons prepared horseradish
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3 tablespoons Worcestershire sauce
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3 tablespoons dill pickle juice
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3 tablespoons fresh lemon juice
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1 tablespoon hot sauce, such as Frank’s RedHot Original
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2 teaspoons kosher salt
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1 teaspoon celery salt
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1 teaspoon black pepper
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2 cups (16 ounces) vodka, divided
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Celery, for garnish
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Green olives, for garnish
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Fresh flat-leaf parsley, for garnish
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Lemon wedges, for garnish
Directions
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Stir together vegetable juice, horseradish, Worcestershire, pickle juice, lemon juice, hot sauce, kosher salt, celery salt, and black pepper in a large pitcher. Stir to combine, cover, and chill at least 2 hours or up to 24 hours.
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To serve, add 1/2 cup plus 3 tablespoons Bloody Mary mixture to each of 8 pint glasses. Stir 1/4 cup vodka into each glass and fill with ice. Garnish glasses with celery, olives, parsley, and lemon wedges. Serve immediately.
Greg Dupree